552 
A. S. HEATH. 
was no vomiting and he took food up to a very short time be¬ 
fore death.” 
(To be continued.') 
[Written specially for the American Veterinary Review.] 
FOOD—ITS ECONOMY AND WASTE. 
. By A. S. Heath, M.D., V.S., Brooklyn, N. Y. 
“The most economical food is that which is cheapest and 
at the same time best adapted to the wants of the eater.” 
This quotation is again made here to punctuate a valuable 
truism. Though we cannot breed domestic meat-producing 
animals without bones, yet, in the thoughtful economy of cook¬ 
ery, we can secure nutritious broths, or soups from the various 
percentages of waste of bone, gristle and fat according to the 
meats and vegetables used for family consumption ; 8 to io per 
cent, in round of beef, 18 per cent, of a leg of mutton, 40 per 
cent, of chicken, and even a greater per cent, in some other 
meats and fish. Even these losses presuppose that all these have 
passed the conscientious inspection of the veterinary inspector. 
But for this guard against fraud, from bad quality, unhealthy or 
dangerous meats and fish, the percentages of losses in food val¬ 
ues alone might have been far greater, not even calculating the 
dangers to health and life. 
There are a few food materials that have no waste, such as 
milk, flour and bread; but all of these contain water to a con¬ 
siderable extent. Bakers’ bread generally has too much water 
for food economy, amounting often to three times as much as 
the average 12 per cent, of wheat flour. 
In consequence of an important matter about food—its di¬ 
gestibility—it is essentially necessary that our foods should be 
properly prepared and cooked. Of this some special consider¬ 
ation will be made. 
The cost of bread is worth a brief notice. Bakers buy flour 
at about $4 per barrel. At this price for flour, bread costs about 
1 y 2 cents per pound for flour, y 2 cent, for shortening and salt, 
